Garlic Knots have been around for years and years and frankly, we still love 'em! Invented back in the day in New York, scraps of pizza dough were ripped apart and wrapped around a couple fingers and thrown into the ovens. When they came out, cooks through some butter or oil on top and dusted them with the same herbs they used for their tomato sauce. Pretty creative right?

So how did the Baking Steel squad one up the classic? We used our 72-Hour dough to maximize that flavor! Tossed with some fresh ingredients as well never hurts!